Famous French Food You Need To Try | Best Food
France is full of Famous Foods. Creating food delicacies is in their history.
As we all know, some of the world’s most expensive and famous foods come from France. The techniques used to make them and the rareness are sometimes very questionable.
The French have always been proud of their sophisticated way of cooking and presenting their specialties.
Soil provides fresh fruits, herbs, vegetables and grains. The fertile soil is also important for growing grapes, which are used for making some of the finest wines in the world. French wines have one thing in common : to accompany food.
Food and alcohol play an important role in French society.
The way a person eats reflects their French heritage, social status and health.
Everybody knows that the presentation of the food is just as important as the taste and quality of ingredients so they put a lot of accent on these things.
That’s why French Food is so Famous!
What you should try when you go to France? Take a look at the most popular specialities.
Foie Gras
Foie gras is the most popular delicacy from French cuisine.
It’s made of the liver of a duck or goose that has been specially fattened.
It’s flavor is described as rich, delicate and buttery.
Foie gras is sold whole, or is prepared into mousse, parfait, or pâté and may also be served as an accompaniment to another food item, such as steak.
Foie gras is considered a luxury or a delicacy item, and is extremely fatty.
Of the two types of foie gras, goose foie gras (foie gras d’oie) is considered the more refined, with a milder flavor.
Duck foie gras (foie gras de canard) can have a somewhat more gamy flavor, though it is slightly less fatty and thus better suited for high-heat cooking.
The technique used to fatten the goose or duck livers, is known as gavage.
It’s considered controversial because it is essentially a form of force feeding which is seen as a form of animal cruelty.
Today, France is by far the largest producer and consumer of this famous french food.
Truffles
Truffles are a group of valuable and highly sought-after, edible underground fungi.
They live in close association with the roots of specific trees. Their fruiting bodies grow underground.
The flavor of the truffle is directly related to its aroma.
A combination of musk, nuts, and ozone.
Truffles are round, warty, and irregular in shape and vary from the size of a walnut to that of a man’s fist.
The season for most truffles, falls between September and May.
French gourmand Jean Anthelme Brillat-Savarin called truffles “the diamonds of the kitchen”.
The black truffle or black Périgord truffle , the second-most commercially valuable species, is named after the Périgord region in France and grows with oak and hazelnut trees.
The fungus is scraped or grated onto food and into sauces and soups just before eating.
Truffle slicers have been especially designed for this purpose.
Experts recommend that chicken, fish, soufflés, pasta, and rice can be glorified with a little slice of truffles. Cream and cheese sauces take up their flavor.
Brie Cheese
Brie cheese is perhaps one of the most famous French cheese’s in France, and is popular throughout the world.
The original Brie come from the smallest french province of France, Ile de France. Also known as the King of Cheese’s
due to winning a cheese competition in 1814.
This delicious, round of soft french cheese is made from unpasteurized milk and takes approximately 6.5 gallons to make one 20cm round.
Brie cheese should always be served at room temperature, with a quality red wine, like Saint-Emilion from Bourgogne, fruit and nuts or canapes.
It is meant to be eaten with it’s skin and adds to the flavour.
Around the Île-de-France, where Brie is made, the people enjoy soaking it in their Café au lait and eating it for breakfast.
Chocolate Crème Brûlée
French Onion Soup
Macarons
Madeleines
French Toast
Specialties
Bon Appétit !
Kisses Irina
